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The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world’s best restaurants list.

Chiang is a rising star, with more and more publicity being generated around him and his Singapore-based restaurant. Chiang was recently invited to Australia by Tourism Australia as an ‘elite’ world chef to participate in its Restaurant Australia campaign.

Born in Taiwan, growing up in Japan, and trained in France, Chiang has a variety of cultural backgrounds and languages, and large audiences in many countries. His autobiography in Chinese sold hundreds of thousands of copies.

‘One of the world’s best young chefs.’ – Wallpaper* magazine

With recipes ranging from Spring Tree: Kale, Sea Lettuce to Peach, Grapes, and Pink Coriander, from Broad Bean, Tarragon, and Tonka Salt to Rice, Truffle, Coffee Glaze, this collection will awaken both the senses and the imagination.

Moving from Japan to France at 15, Taiwan-born André Chiang has an impressive resume

of Michelin-starred establishments including: Pierre Gagnaire (3 stars), L’Atelier de Jöel Robuchon (2 stars), L’Astrance (3 stars), La Maison Troisgros (3 stars), and Le Jardin des Sens (1 star). In 2010 he moved to Singapore to open his first restaurant, Restaurant André, now ranked 46th in the world according to the 50 Best Restaurant Awards.